Mamta's Kitchen

Arvi Or Colocasia (Eddoes), Oven Roasted

Bhuni Arvi

Mamta Gupta

EasyFree From GarlicFree From GingerFree From OnionFree From TomatoIndianMainVeganVegetarian

Colocasia esculenta probably originated in India, where it is generally known as Arvi. Its tubers/corm look like small yams, with brown rings, dark and light alternating, all along it’s fibrous surface. They have a white, cream or light pink flesh. The tubers are used to make chips, soup, numerous varieties of curries and bhajies, roasted like potatoes, even made into flour. It is a staple food in many tropical countries around the world, it is an excellent source of fibre, vitamins C and E, potassium, magnesium, and folic acid. Colocasia leaves of the Indian variety are edible but they must be boiled before eating, in order to remove the oxalates that cause irritation of the tongue. See Colocasia Leaf Rolls, delicious! There are many varieties of Colocasia around the world; Arbi, eddo, dasheen, elephant's ear, West Indian kale, coco-yam and old coco-yam, and coco. Some varieties contain oxalates even in their tubers, and can cause irritation of the skin and tongue and should be avoided.

Serves 4

Ingredients

Instructions

  1. Wash and boil colocasia tubers in their skin, until they are just beginning to ‘give’ a little when pressed. You can do this either in a pan of boiling salted water or in a microwave steamer. Do not overcook.

  2. Cool and peel. There should not be any water on their skin when you peel, or they will get slimy and difficult to handle.

  3. Cut into thick discs. Place on a non-stick or foil lined baking tray in a single layer.

  4. Sprinkle with a little salt and then pour oil over them. If using curry powder or chaat masala, omit salt and sprinkle that instead. Mix gently.

  5. Bake at 350°F or 180°C or Gas mark 4 for 15-20-30 minutes, until they look golden and crisp.

  6. You can sprinkle a little garam masala on top at this stage.

  7. Serve immediately with Green Chutney or Tamarind Chutney.

Notes

  • Over boiling colocasia will make tubers mushy and slimy and it is impossible to make them look golden and crisp. It is difficult to give any time here, because tubers vary in size and quality. To check, take one root out and by press gently. It should just begin to ‘give’, no more. Overcooking in water or over baking may result in mushy or blackened taro root chips instead of golden, crispy perfection.

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